I remember that if sodium carbonate is used, it must be fermented first. Commonly known as alkaline noodles, it is used to neutralize excessive acid after fermentation.

Sodium bicarbonate is one of the main components of baking powder. Function can not only neutralize acid. The key point is that it is decomposed into sodium carbonate and carbonic acid by heating. It is well known that carbonic acid is unstable. So basically, water and carbon dioxide can be generated directly. Water can soften the surface. Carbon dioxide can make noodles fluffy.

In addition In Baidu Encyclopedia, there is only sodium bicarbonate in the entry of baking powder, but no sodium carbonate. Because their chemical properties are different ~